CN103917108B - The stabilization of emulsion - Google Patents
The stabilization of emulsion Download PDFInfo
- Publication number
- CN103917108B CN103917108B CN201280054310.0A CN201280054310A CN103917108B CN 103917108 B CN103917108 B CN 103917108B CN 201280054310 A CN201280054310 A CN 201280054310A CN 103917108 B CN103917108 B CN 103917108B
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- CN
- China
- Prior art keywords
- cocoa
- emulsion
- particle
- water
- emulsifier
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to cocoa particle as emulsifier system for stablizing the purposes in Water-In-Oil or oil-in-water emulsion.On the other hand the present invention provides comprising sweets cocoa particle as emulsifier, be free of any synthesis or artificial emulsifier and be related to the method for preparing such sweets.
Description
Invention field
The present invention relates to emulsion fields, relate more particularly to through the particle stabilized emulsion of cocoa.
Background of invention
Emulsion is widely used in food technology, such as the method for improving food nutrition characteristic, is contained by reducing fat
Amount and/or introducing water soluble nutrients and corrigent.Emulsion is obtained generally by different molecule emulsifiers, such as breast
Agent, protein or amphoteric polymer (also referred to as stabilizer).These ingredients are prepared based on stable commercially available based on breast
Necessary to the product of agent.Effective stabilizer and emulsifier system have existed, but these are normally based on chemical modification
Ingredient.Emulsifier and stabilizer are typically considered additive, it must pass through them under the health regulations of many countries
Respective E- encodes the bulletin in Product labelling, and certain is considered as " synthesis " ingredient, i.e., is obtained by being chemically treated.
Demand of the consumer to being free of man-made additive or so-called " E codings " product is increased.
Therefore, it is necessary to replace synthesis or artificial emulsifier with naturally occurring emulsifying agent system, the emulsifier system can
With surface-active necessary to offer, while do not influence product quality.
Natural component with emulsifying property is known, but they usually not as good as synthesis emulsifiers effectively and/or
There are other shortcomings.
Particularly, it is known that yolk has emulsifying property for a long time.EP2185003 describes the stabilization for frozen dessert
Agent system, it includes the yolk as naturally occurring emulsifying agent and starch and citrus fiber.However, due to tight needed for hygienic reason
Condition of storage needed for lattice treatment conditions and non-culinary products, the use of yolk have comparable limitation.And for very much
Food, it is undesirable to containing lecithality as ingredient.And due to its allergen characteristic, the use of yolk in some cases is that have
Limit.
It it is known that Quillaia has emulsifying property.However, this plant includes saponin(e, it is to human body under a certain concentration
Toxic.
Known protein has some emulsifying properties.However, usually their use must the bulletin in food labelling, because
This is considered as additive by consumer.
Have determined that solid particle can be used for stable emulsion (see, for example, Bernard in scientific literature at present
P.Binks,Current Opinion in Colloid&Interface Science,7(2002),21-41).By using
Solid particle, the concentration of conventional emulsifier can reduce, and in some cases, and emulsifier can even be replaced completely.
At present, it is synthesis (polymer backbone (lattices), titanium dioxide to generate most of particles selected by particle stabilized emulsion
Silicon, metal oxide, polymerization microgel particle etc.).The use of naturally occurring stabilizer represents one and interesting prolongs
It stretches.However, seldom naturally occurring stabilizer is only described in document.F.Leal-Calderon et al., Current
Opinion in Colloid＆Interface Science13 (2008) 217-227 is referred to be spent using bacterium and cowpea
(cowpea mosaic) virus.Recently, naturally occurring lycopod (Lycopodium clavatum) spore pellet also shows that
For effective stabilizer (Bernard P.Binks et al., " Naturally occurring spore particles of emulsion
behavior at fluid interfaces and in emulsions”,Langmuir2005；21:8161-7).
The stable particle described in document is mostly nonfood grade at present, and in order to stable emulsion, they are usually
It needs " to activate ", i.e. chemical modification, pH is adjusted or combined with conventional emulsifier or chemical addition agent.WO2009/040341
It describes the nano particle being gelled using food-grade and carrys out stable emulsion.However, although the particle of gelling is food-grade, it
Encode mark there is still a need for the related E- of the polysaccharide by being used for the particle for obtaining gelling, and also needed in their preparation
Chemical treatment.
Therefore, it is still necessary to provide effective scheme to answer for the important need of naturally occurring emulsifying agent system.
The object of the present invention is to provide the naturally occurring emulsifying agent systems that synthetic emulsifier can be replaced in food applications.
There is provided particularly in sweets (confectionery products) is prepared can replace synthetic emulsifier without
It is beneficial to influence the emulsifier system of product quality.
Summary of the invention
Inventor is surprisingly found that being substituted for conventional emulsifier from the naturally occurring particle of cocoa
With effective stable emulsion.
Therefore, one aspect of the present invention includes cocoa particle as emulsifier system for stablizing Water-In-Oil or water packet
Purposes in oil type emulsion.
Advantageously, the particle stabilized emulsion of cocoa of the invention need not add any other emulsifier.
Another aspect provides comprising containing 0.1 stable emulsion to 10%wt/wt cocoas particle as emulsifier
Sweets.Advantageously, sweets is without synthesis or artificial emulsifier or construction agent.
Another aspect provides the method for the sweets for preparing emulsion form, this method includes the following steps：
(a) water-phase component is mixed,
(b) mixing-in fat phase constituent,
(c) cocoa particle is dispersed in one or both of water phase or fatty phase,
(d) two-phase is homogenized, forms emulsion.
Advantageously, the invention enables the food for preparing emulsion-based and particularly sweets is possibly realized, without appointing
What additive or natural constituent.Advantageously, any emulsifier need not be added by stablizing the cocoa particle of the emulsion of the present invention.Have
Profit, cocoa particle emulsifying agents system of the invention can replace the emulsifier of the synthesis particularly in sweets is prepared, and
And without the bulletin in Product labelling.
Brief description
Fig. 1 shows the cocoa solids using separate sources and with the present invention's of different cocoa solids content preparations
The microphoto of the particle stabilized emulsion of the cocoa of embodiment.
Fig. 2 is shown through the confocal glimmering of the particle stabilized oil-in-water emulsion of the cocoa of one embodiment of the invention
Light figure.
Fig. 3 is shown to be shown by what the particle stabilized water-in-oil emulsion of the cocoa of one embodiment of the invention stored
Micro- photo.
Detailed description of the invention
Unless otherwise stated, otherwise the % in this description represents wt%.
Present invention concern cocoa particle is used to stablize the purposes of Water-In-Oil or oil-in-water emulsion as emulsifier system.
" emulsifier system " should be understood to that at least one ingredient has surface-active (tensoactive) property.
In this description, " natural component " represents natural ingredient.These include be directed to field etc. into
Point.The ingredient that they can also include physics or microorganisms/enzymes processing (such as extraction, fermentation etc.) generates.However, they are not wrapped
Include the ingredient that chemical modification processing generates.
In this description, " food ingredients " expression includes the natural ingredient of nutrients, is eaten to provide machine
The nutritional support of body.
The present inventor, which is surprisingly found that cocoa particle-naturally occurring food ingredients-can generate, to be had
Good stability is without adding emulsifier or constructing the emulsion of agent or other stabilizers.
Different from the stable particle described in document, cocoa particle of the invention be by the food of naturally occurring material Lai
What source obtained, and without activation with stable emulsion.Cocoa solids are not classified as food additive, and the present invention provides important excellent
Point so that the product of preparation is free of additive, such as relevant " E- codings " without so-called chemical emulsifier.
The effective stable emulsion of cocoa particle is surprisingly found that, without any synthesis or artificial emulsifier.It enables
People is surprisingly it has been found that the notable stable emulsion confrontation of cocoa particle coalesces, and more surprisingly can fight emulsion point with stable emulsion
Layer and precipitation.
Compatibly, it is about 1 to about 200 micro- that cocoa particle, which can have average particle size (further referred to as average particle diameter),
Rice, preferably from about 1 to about 100 micron of granularity.In certain embodiments, it is about 1 to about 50 micron that particle, which has average particle size,
For example, about 5 to about 40 microns.In certain embodiments, it is about 10 to about 20 microns that particle, which has average particle size,.In other realities
It applies in scheme, there is particle average particle size to be less than 10 microns, even less than 5 microns, for example, about 0.1 to about 5 micron.
Without binding isotherm, it is believed that the emulsifying capacity of cocoa particle is from cocoa granular absorption to oil/water interface.Make us frightened
Find that cocoa particle shows the extraordinary stable emulsion effect observed without adding any other emulsifier, steady with being surprised
Determine agent or construction agent, and without any activation of particle.
Conventional emulsifier includes the poly- castor acid esters (PGPR) of such as sugar ester, polyglyceryl fatty acid ester, polyglycereol, polysorbate
The glyceride of (Sorbitan ethoxylate), monoglyceride/bis- and its derivative, sodium stearoyl lactylate (SSL), phosphatide,
Glycerin monostearate etc..Advantageously, the present invention is using the particle stabilized emulsion of cocoa, without adding these emulsifiers or steady
Determine agent.
In this specification, term " construction agent " should be understood as with the component for combining and/or constructing outlet capacity.Structure
It makes agent and includes polysaccharide and/or protein, such as carrageenan, pectin, gellan, gelatin, guar gum, Arabic gum, alginic acid
Sodium, xanthans or globular protein for example whey protein sepd, ovalbumin matter isolate, soy protein isolate or
Those included in other globular protein isolates from animal or plant source.Advantageously, the present invention can prepare base
In the food, particularly sweets of emulsion, without these construction agent.
Advantageously, the present invention can prepare the food, particularly sweets of emulsion-based, without artificial or synthesis emulsification
Agent.Advantageously, the present invention can prepare the food without monoglyceride, two glyceride and their derivative.Advantageously, originally
Invention can prepare the food, particularly sweets of emulsion-based, without the poly- sweet of glyceryl monooleate, polyglycerol ester and poly- castor acid
Grease.
The present inventor, which is surprisingly found that cocoa particle, can generate the emulsion with exceptional stability, without
Emulsifier, construction agent or other stabilizers.
Different from the stabilizer described in document, cocoa particle is the food source acquisition by naturally occurring material, and
And without activation with stable emulsion.Since cocoa solids are not classified as food additive, the present invention provides important advantages so that system
Standby product is free of additive, such as without so-called " E- codings ".
The source of cocoa particle and/or fat content are inessential.Cocoa particle can be obtained by the cocoa solids of separate sources
, such as cocoa liq-uor, cocoa power, cocoa fiber and/or the cocoa solids in any other source.With any fat content can
Can particle be feasible.
It is highly stable that inventor is surprisingly found that the emulsion obtained with different cocoa solids, with cocoa solids fat
Content is unrelated.However fat content (such as 0.1 to about 60%) normally different in expected cocoa particle will be to cocoa particle
Hydrophily have remarkable effect, therefore have remarkable effect to the validity of stable emulsion because it can modify their wetability.
The cocoa particle of any fat content is feasible, for example, the fat content with about 0.1% to about 55% can
It can solid.In certain embodiments, cocoa particle is the cocoa power of degreasing.The fat content of the cocoa power of degreasing can be less than
About 1%, the fat content of the cocoa power of usual degreasing is about 0.1% to less than 10%.In certain embodiments, cocoa particle
It is the cocoa power of standard.The fat that the cocoa power of standard usually has about 10% to about 15%, for example, about 10% to about 12% contains
Amount.In certain embodiments, cocoa particle is high-fat cocoa power.High-fat cocoa power can usually have about 20%
Or higher, for example, about 20% to about 25%, the fat contents of for example, about 20 to about 22%.In certain embodiments, cocoa
Grain is cocoa fiber.Cocoa fiber usually has about 5% fat content.In certain embodiments, cocoa particle is cocoa
The cocoa solids of liquid.These cocoa solids have relatively high fat content, and usual fat content is at least 50%, such as fat
Content is about 50% to about 55%.
It was found that cocoa particle energy stable emulsion, significantly confrontation coalescence.Even more it is surprisingly found that the generation of cocoa particle
Emulsion with significantly reduced cocoa particle precipitation.Cocoa particle is thicker than water, therefore is lacking conventional chemical emulsifier, steady
Bottom can be deposited in by determining expection under agent and/or construction agent, however, it is surprising that emulsion prepared by the present invention has confrontation can
Can particle precipitation good stability.The notable stable emulsion confrontation oil droplet phase of cocoa particle is also surprisingly observed simultaneously
Creaming.
Advantageously, cocoa particle is substituted for conventional emulsifier and/or construction agent, so as to effectively stablize in sweets
Emulsion.
It was surprisingly found by the present inventors that cocoa particle can significantly stablize water-in-oil emulsion and oil-in-water emulsion.
This is particularly conducive to be applied to sweets.Therefore in a preferred aspect, the present invention provides cocoa particle as emulsifier body
It ties up to stablize the purposes in water-in-oil emulsion.
One aspect of the present invention provides the sweets for containing cocoa particle as the stable emulsion of emulsifier, wherein
Without any synthesis or artificial emulsifier or construction agent.
Sweets containing emulsion can be that chocolate, chocolate-like are (such as of equal value including cocoa butter replacers or cocoa butter
Object), chocolate cream, chocolate sauce, coating chocolate, the coating chocolate of ice cream, praline (praline), chocolate fill out
Fill object, soft sweets, chocolate cream, the chocolate cream freezed, the chocolate product squeezed out etc..Sweets can be appointed
What conventionally form, such as the forms such as the product of inflation, rodlike, sauce, juice or filling.It may also is that wrappage, couverture, skilful
The forms such as gram force block, chocolate tablet, chocolate drop or molding chocolate.Sweets can also include wrappage such as paddy
Object, for example, expansion or the rice of baking or the fruit slice etc. of drying.
The amount of cocoa particle included as emulsifier depends on the property needed for wherein emulsion products.Usual cocoa
Grain is with existing for about the 0.1 to the amount of about 20%wt/wt of sweets preferably from about 0.1 to about 10%wt/wt, and for example, about 1 to about
10%wt/wt.In preferred embodiments, emulsifier is provided by cocoa particle, to account for about the 2% of sweets to about
10% amount exists.
In the present specification, term " fatty phase " is understood to include any solid miscible with oil or fat
And/or liquid component or with any solid and/or liquid component for being dissolved in oil or ability in fat, and " water phase "
Including any solid and/or liquid component miscible with water or with any solid and/or liquid of ability being dissolved in water
Body ingredient.
Sweets can contain sugar.These sugar include sucrose, fructose, sugar replacement such as polyalcohol (such as maltitol, draw
Gram for alcohol, isomalt (isomalt), erythrite, sorbierite, mannitol, xylitol) or filler such as dextrosan
Or other Sweetening agents such as Tagatose or high intensity sweetner such as saccharin, aspartame, acesulfame K, ring propylhomoserin salt, new orange
Skin glycosides, thaumathin, Sucralose (sucralose), alitame, neotame (neotame).
Sweets can include ingredient such as corrigent, colorant or milk composition.Usual corrigent is used to add fragrance for example
Vanilla, raspberry, orange, peppermint, citrus, strawberry, apricot, jasmine fragrance etc. and any other fruit, nut or flower flavoring
Agent etc..Milk composition can be fluid milk or milk powder, full-cream, partially skimmed or degreasing and remove lactose or do not remove lactose.
In sweets, fat mutually be typically cocoa butter, cocoa butter substitutes, cocoa butter replacer, cocoa modifier and/or
Cocoa butter equivalents etc..
Cocoa butter substitutes are the laurel tallows obtained by the benevolence of palm fruit by classification and/or palm-kernel oil hydrogenation
Fat.It includes about 55% lauric acid, 20% myristic acid and 7% oleic acid, and cocoa butter substitutes cannot be mixed with cocoa butter.Cocoa
Fat equivalent is the plant fat with the chemically and physically characteristic similar with cocoa butter, is by mixing other fat not
It is obtained with fraction or by intersterification, and it can be used interchangeably in any formula with cocoa butter.Cocoa butter replacer
It is to be formed by non-lauric plant fat, can be mixed with cocoa butter, but only with limited ratio：They have and cocoa butter
Similar physical characteristic, but different chemical characteristics.Cocoa butter replacer can be used for being based partially on cocoa mass or cocoa butter
Formula.Cocoa butter improvers are harder cocoa butter equivalents, are not only of equal value in their compatibility, but also are improved
The hardness of the cocoa butter of certain softer amounts.
Advantageously, the present invention provides the situations in the emulsifier without any addition, construction agent or other stabilizers
Lower sweets of the preparation based on the emulsion with very good stability.Advantageously, the present invention provides the tools for preparing emulsion-based
Have the sweets of extraordinary emulsion stability, stablized by being used as the cocoa particle of emulsifier, and do not add it is any its
Its emulsifier and without carrying out any activation step/processing to cocoa particle.
It can be prepared with the particle stabilized emulsion of the cocoa of the present invention according to the conventional method for preparing emulsion.
According to an exemplary methods, in certain embodiments, the method for preparing the sweets of emulsion form includes following
Step：
(a) water-phase component is mixed；
(b) mixing-in fat phase constituent；
(c) cocoa particle is dispersed in one or both of water phase or fatty phase；
(d) two-phase is homogenized, forms emulsion.
In certain embodiments, in order to prepare oil-in-water emulsion, cocoa particle is dispersed in water phase, and is being stirred
It mixes before forming emulsion, oil/grease fat is mutually added in water phase.It in other embodiments, will in order to prepare water-in-oil emulsion
Cocoa particle is dispersed in oil/grease fat phase, and before stirring forms emulsion, and water phase is added in oil/grease fat phase.It homogenizes logical
It is usually used in providing the stirring for forming emulsion, however other routine techniques are admissible.
Advantageously, the invention enables the food for preparing emulsion-based and particularly sweets is possibly realized, without appointing
What additive or natural constituent.Advantageously, the emulsion of the particle stabilized present invention of cocoa need not add any emulsifier, structure
Make agent or other stabilizers.Advantageously, the emulsion of the particle stabilized present invention of cocoa to cocoa particle without carrying out any work
Change step/processing.
The term as used herein " about " usually should be understood as the numerical value represented in numberical range.Moreover, the institute of this paper
Have numberical range be understood to include in the range of each integer.
The full content of all patents quoted in the application and non-patent literature is incorporated herein by reference.
The present invention will be described in further detail in following non-limiting examples.
Embodiment
Embodiment 1：With the preparation of particle stabilized water packet sunflower oil (O/W) the type emulsion of cocoa
Oil-in-water emulsion is mutually prepared as fatty using the pure sunflower oil of 20% weight.Water phase includes wherein dividing
Dissipate the water (water phase of cocoa power 6%wt/wt) in different cocoa particle sources.Oil phase is slowly added in water phase, and oil-in-water
Type emulsion is to be operated using the homogenizer (L5M Series, Silverson, UK) for being equipped with fine emulsifier sieve with 8000rpm
Two minutes and prepare.
Table 1 gives the list of the cocoa power of experiment.
The cocoa power list that table 1. is tested as emulsion stabilisers.For example following measurements of the granularity of cocoa power.
The granulometry of cocoa solids：
Size distribution be low angle laser diffraction particle size analyzer (LS13320series Beckman Coulter,
Inc, UK) under measured using Fraunhofer optical models.Mean size is to use d4,3Volume average assessment.Cocoa solids
It is to be measured by the use of water as dispersant.
All cocoa powers all obtain uniform emulsion.The drop diameter (droplet size) of emulsion is surveyed according to following methods
Amount.By emulsion sample in room temperature storage 5 days, drop diameter is then measured, to check the stability of emulsion.
The drop diameter of the particle stabilized w/o type emulsion of cocoa measures
Emulsion droplet size distribution is in low angle laser diffraction particle size analyzer (LS13320series Beckman
Coulter, Inc, UK) under measure.Mean size is to use d4,3Volume average assessment.Emulsion measurement is by the use of water as dispersant
It measures, and uses Fraunhofer optical models.After one section of Storage period monitoring emulsion drop diameter, and drip the variation of diameter
As measurement stability.Drop diameter does not change or is slightly increased the emulsion for representing stable, and it is drop coalescence to drip diameter and dramatically increase
Evidence, therefore be unstable emulsion.
Table 2 gives result and shows the highly stable confrontation coalescence of emulsion.
Table 2：Stablize (when they are prepared) with the cocoa power of (after ambient temperature storage 5 days) measurement in the 6th day on day 1
Emulsion drop diameter.
Embodiment 2：With the preparation of particle stabilized water packet corn oil (O/W) the type emulsion of cocoa
First, the cocoa solids of separate sources are dispersed in distilled water, then the refined corn oil (Mazola of additionTM
The oil of local shop purchase).The cocoa solids of five kinds of separate sources are tested, and details is shown in Table 3.The emulsion of preparation is included and is based on
The 55%w/w oil and 10 to 15%w/w cocoa solids of emulsion total weight, water is equilibrium composition, supplements the remainder of emulsion.
Mixture is emulsified 4 minutes with 8,000 rpm using the Silverson L4R mixers for being equipped with emulsifier strainer.For comprising
The emulsion of cocoa mass, emulsification are in 55 DEG C of progress.Sample is placed into original state at 4 DEG C after preparation, for stability test.Sample
Stability be by visual observation observation and microexamination.
| Cocoa solids source | With reference to | Fat content, % | Granularity, d90(μm) |
| Cocoa liq-uor | CM | 55 | It is unmeasured |
| Cocoa power high in fat | HFCP | 22 | 104 |
| Standard cocoa power | SCP | 11 | 46 |
| Standard cocoa power | 2hr SCP | 11 | 14 |
| The cocoa power of height degreasing | HDCP | 0.1 | 34 |
The fat content and granularity of a variety of cocoa solids used in table 3..
Different types of cocoa solids listed by using table 3 are successfully prepared emulsion.Represent that standard can with reference to " 2hr SCP "
Can powder " SCP " sample, apply planetary minigrinder (PULVERISETTE 7 classic line, Fritsch
GmbH, Germany) and 20 g, 1 mm diameters balls carry out wet-milling 2 hours with 800 rpm.It is not seen in any emulsion sample
Observe oily separation.The degree of creaming is different with cocoa solids source.All emulsion samples to creaming all
Stablize.After 4 DEG C store 7 days, oily separation is not observed, and the degree of creaming is protected in emulsion samples remained stable
It holds almost unchanged.
Emulsion sample be be equipped with 20 × enlarging lens and digital camera (megapixel Fireware PL-A662,
Pixelink it is analyzed under light microscope (Leitz Microscope Company)), and at the 1st day the (the 1st of preparation
My god) and the cocoa solids of 7 days (the 8th day) acquisitions separate sources and the cocoa particle of different cocoa solids contents preparation after preparing
The microphoto of stable emulsion.Fig. 2 shows the 1st day and the 8th day microphoto obtained.
On day 1, the droplet size distribution of emulsion is shown (consolidates with the increase of cocoa solids content from 10%w/w cocoas
Body content is to 15%w/w cocoa solids content) without any significant changes.The drop table of emulsion containing 2hr SCP and cocoa liq-uor
Reveal most consistent droplet size distribution.After 4 DEG C store 8 days, photo shows the droplet size distribution only slight change of emulsion.Contain cocoa
The sample of powder 2hr SCP (C) shows most to stablize, and only observes the very small variation of drop diameter.It is worth noting that contain cocoa
The sample of liquid (D) shows the crystallization of the cocoa butter during 4 DEG C of storages.
The confocal fluorescent figure for the emulsion stablized with cocoa power is in Leica TCS SP Confocal Scanning
It is obtained under 488nm wavelength on Laser Microscope (CSLM).Fig. 2 shows the generation for the coarse emulsion that cocoa power is stablized
The CLSM figures of table.The confocal fluorescent figure of Fig. 2 shows the cocoa particle of covering oil droplet.CLSM figures, which are perfectly clear, shows cocoa power
It is present in water phase with insoluble granule.It is therefore contemplated that the good emulsifying capacity of cocoa power comes from cocoa granular absorption in oil/water
On interface, i.e., system is used as the particle stabilized Pickering emulsions of cocoa.
Embodiment 3：With the preparation of particle stabilized sunflower Water-In-Oil (W/O) the type emulsion of cocoa
Water-in-oil emulsion is prepared with 95% pure sunflower oil.By standard cocoa " SCP " (fat content 11%,
46 μm of granularity) it is dispersed in oil phase (6% oil phase), and be slowly added as the water of water phase (balance w/w) on oil phase,
And water packet is prepared in 2 minutes with 3000rpm operations with without being formulated the homogenizer (L5M Series, Silverson, UK) of strainer
Oil type emulsion.Uniform emulsion is obtained, then by it in room temperature storage, for stability inspection.
Emulsion sample is that (preparing day), the 3rd day and the 6th day are analyzed on day 1 under such as microscope of embodiment 2, and
Fig. 4 shows microphoto.Even if the 6th day (after being stored 5 days after preparation), emulsion is still stablized.It stores as seen from Figure 3
(the 6th day) observes that the droplet size distribution of emulsion only has very slight variation after 5 days.
Claims (6)
1. cocoa particle as emulsifier system for stablizing the purposes in Water-In-Oil or oil-in-water emulsion, wherein particle
Average particle size is 0.1 to 20 μm, wherein the emulsion contains cocoa particle described in 0.1 to 10%wt/wt, without any synthesis
Or artificial emulsifier.
2. the purposes of claim 1, wherein emulsion are water-in-oil emulsions.
3. the purposes of claims 1 or 2, wherein emulsion are for sweets.
4. contain 0.1 to 10%wt/wt cocoas particle as emulsifier without any synthesis or artificial emulsifier or
The sweets of the emulsion of agent is constructed, the wherein average particle size of particle is 0.1 to 20 μm.
5. the sweets of claim 4, wherein emulsion are water-in-oil emulsions.
6. preparing the method for the sweets of claim 4 or 5, this method includes the following steps：
(i) water-phase component is mixed,
(j) mixing-in fat phase constituent,
(k) cocoa particle is dispersed in one or both of water phase or fatty phase,
(l) two-phase is homogenized, forms emulsion,
Wherein the average particle size of particle is 0.1 to 20 μm.
Applications Claiming Priority (3)
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|---|---|---|---|
| EP11188128.0 | 2011-11-07 | ||
| EP11188128.0A EP2589297A1 (en) | 2011-11-07 | 2011-11-07 | Emulsion stabilisation |
| PCT/EP2012/072066 WO2013068425A1 (en) | 2011-11-07 | 2012-11-07 | Emulsion stabilisation |
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| CN103917108A CN103917108A (en) | 2014-07-09 |
| CN103917108B true CN103917108B (en) | 2018-06-15 |
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| CN201280054310.0A Active CN103917108B (en) | 2011-11-07 | 2012-11-07 | The stabilization of emulsion |
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| US (2) | US11006651B2 (en) |
| EP (2) | EP2589297A1 (en) |
| CN (1) | CN103917108B (en) |
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| EP2589297A1 (en) * | 2011-11-07 | 2013-05-08 | Nestec S.A. | Emulsion stabilisation |
| US10729155B2 (en) | 2014-05-08 | 2020-08-04 | Conopco, Inc. | Method for manufacturing a frozen confection |
| ES2787125T3 (en) | 2015-06-02 | 2020-10-14 | Nestle Sa | Use of water-in-oil emulsions for confectionery products |
| CN110809410A (en) * | 2017-07-05 | 2020-02-18 | 雀巢产品有限公司 | Emulsions in food products |
| FR3068607B1 (en) | 2017-07-07 | 2020-10-02 | Pivert | PROCESS FOR PREPARING PICKERING EMULSIONS FROM BIOSOURCEED PARTICLES |
| US11234448B1 (en) | 2017-09-08 | 2022-02-01 | The Hershey Company | High water activity confectionery product and process of making same |
| CN114651993B (en) * | 2022-03-29 | 2022-11-11 | 江南大学 | Food emulsion gel with wide pH tolerance range and preparation method thereof |
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| WO2010146350A1 (en) * | 2009-06-15 | 2010-12-23 | The University Of Birmingham | Low fat chocolate |
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| US2493732A (en) * | 1946-11-02 | 1950-01-03 | Julian S Colyer | Stabilized chocolate sirup and beverage |
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| DE3804007A1 (en) | 1988-02-10 | 1989-08-24 | Jacobs Suchard Ag | METHOD FOR OBTAINING BACON-MATERIAL MATERIAL FROM COCOA POWDER |
| US4980193A (en) * | 1988-06-17 | 1990-12-25 | Fmx Corporation | Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink |
| US5185175A (en) * | 1991-08-20 | 1993-02-09 | Kraft General Foods, Inc. | Process for making a micromilled cocoa composition and a micromilled cocoa composition |
| US5190786A (en) * | 1992-02-20 | 1993-03-02 | Kraft General Foods, Inc. | Food modifier and process for making same low fat chocolaty chip with hydrated micro particles of cocoa |
| US5447354A (en) | 1993-11-10 | 1995-09-05 | Delp; Melvin D. | Children's wagon top conversion assembly |
| ITPD20010055U1 (en) * | 2001-06-22 | 2002-12-22 | Stefano Monti | TELEPHONE DEVICE FOR PERFECTED MOBILE PHONES |
| GB0120415D0 (en) | 2001-08-22 | 2001-10-17 | Isis Innovation | Palatable high fat composition |
| JP2008531045A (en) | 2005-03-04 | 2008-08-14 | ディーエスエム アイピー アセッツ ビー．ブイ． | Fine particle lipid composition for food |
| US20070048431A1 (en) * | 2005-08-31 | 2007-03-01 | Budwig Christopher E | Emulsions for confectionery applications |
| PL1759591T5 (en) * | 2005-08-31 | 2014-12-31 | Nestec Sa | Low-fat confectionery product |
| ATE528995T1 (en) * | 2006-07-06 | 2011-11-15 | Nestec Sa | WATER-IN-OIL CONFESSIONAL EMULSION WITH LOW FAT CONTENT |
| EP2056679A1 (en) * | 2006-08-30 | 2009-05-13 | NV. Nutrilab SA | Reduced calorie cocoa butter composition and preparation and use thereof |
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| EP2194798B1 (en) | 2007-09-28 | 2012-07-04 | Unilever PLC | Particle stabilised emulsion composition |
| GB0800991D0 (en) * | 2008-01-19 | 2008-02-27 | Cadbury Schweppes Plc | Emulsion for use as confectionery filling |
| EP2589297A1 (en) * | 2011-11-07 | 2013-05-08 | Nestec S.A. | Emulsion stabilisation |
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- 2012-11-07 EP EP12781126.3A patent/EP2775862B1/en active Active
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010146350A1 (en) * | 2009-06-15 | 2010-12-23 | The University Of Birmingham | Low fat chocolate |
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| RU2014123334A (en) | 2015-12-20 |
| EP2775862B1 (en) | 2016-09-28 |
| EP2589297A1 (en) | 2013-05-08 |
| CA2854690C (en) | 2020-08-18 |
| CN103917108A (en) | 2014-07-09 |
| BR112014010828B1 (en) | 2020-03-24 |
| EP2775862A1 (en) | 2014-09-17 |
| US20140302220A1 (en) | 2014-10-09 |
| CA2854690A1 (en) | 2013-05-16 |
| IN2014DN03183A (en) | 2015-05-22 |
| ES2601214T3 (en) | 2017-02-14 |
| AU2012334114A1 (en) | 2014-05-15 |
| US11213042B2 (en) | 2022-01-04 |
| CL2014001197A1 (en) | 2014-09-12 |
| BR112014010828A8 (en) | 2017-06-20 |
| WO2013068425A1 (en) | 2013-05-16 |
| AU2012334114B2 (en) | 2016-09-15 |
| BR112014010828A2 (en) | 2017-06-13 |
| US11006651B2 (en) | 2021-05-18 |
| US20160255853A1 (en) | 2016-09-08 |
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